[1] Better than French fries! (photo by Lauren Kurella © Idaho Potato Commission.

[2] The Cal Red variety of Idaho® potatoes (photo courtesy Idaho Potato Commission).

Wanting to contribute something delicious-but-easy to a Father’s Day cookout, we made these Crispy Grilled Potatoes.

Truth to tell, we could have eaten the whole batch ourselves. We like them even better than wedge fries because of the hint of smoke from the grill and:

 
Thanks to the Idaho® Potato Commission for the recipe. We can’t wait to make it again—and to make twice as many, because they disappeared in the blink of an eye.
 
 
RECIPE: CRISPY GRILLED POTATO SKEWERS

We added a bit more flavor after they came off the heat, by sprinkling the potatoes with a pinch of dried herbs. (You don’t want to shake dry herbs while food is on the fire: They will be burned.)

While we like good old ketchup with these crispy potatoes, you can offer anything from blue cheese dip to salsa.

Ingredients For 4 To 6 Side Servings

 
Preparation

2. SLICE the potatoes in half lengthwise and then cut the potato halves into quarters or 1-inch slices, depending on size. Carefully place the potato pieces onto metal or soaked wood skewers.

3. COMBINE the olive oil and garlic clove in a small saucepan and bring to a simmer over medium heat. Remove the garlic clove and add salt and pepper to taste and. When ready to grill…

4. PREPARE the barbecue for medium heat grilling. Place the potato skewers on the grill and baste with the olive oil mixture. Grill about 8-10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. (For us, it’s the crisper the better [without burning].)

5. REMOVE from the heat and sprinkle with the optional herbs. Serve with salt, pepper and condiments as desired.
 
 
THE DIFFERENT TYPES OF POTATOES

THE HISTORY OF POTATOES

There’s a National Chocolate Chip Cookie Day (August 4th), but nothing official to celebrate mocha chip cookies—which arguably go better with a cup of coffee.

Make some for your favorite coffee-and-cookie-loving dad, or as an any-occasion treat.

This recipe comes from Nescafé Taster’s Choice, which uses its House Blend 100% Pure Instant Coffee Granules.

If you don’t have instant coffee or granules on hand (the difference is below), buy a jar and see all the other ways you can use it also below.
 
 
RECIPE: MOCHA CHIP COOKIES

Prep time is 15 minutes, cook time is 10-12 minutes.

We had a stash of both semisweet and white morsels, so used a half cup of each in the recipe. We like the extra “twinkle” provided by the white chocolate.

With some of the cookies, make mini ice cream sandwiches, and serve with iced coffee. A yum! for dessert or snacking.

Ingredients For 4 Dozen Cookies

 
Preparation

1. PREHEAT the oven to 350° F. Lightly grease two baking sheets.

2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and creamy. Beat in egg and vanilla extract.

3 COMBINE the coffee granules and water in small bowl; stir until coffee is dissolved. Add to the sugar mixture and mix well. Gradually mix in the flour mixture.

4. STIR in the morsels. Drop by the rounded teaspoon onto the prepared baking sheets.

5. BAKE for 10 to 12 minutes, or until the edges are crisp. Remove to wire racks to cool completely. Try not to eat them all at once.

Photo and recipe © Nescafe.
 
 
MORE USES FOR INSTANT COFFEE

 
You’ll finish that jar in no time!
 
 
INSTANT COFFEE HISTORY & THE DIFFERENCE BETWEEN INSTANT COFFEE & COFFEE GRANULES

Instant coffee is made from ground coffee beans that are further processed, using an extraction technique to create instant coffee.

The extraction creates a concentrated coffee liquid, which contains the chemical compounds that give coffee its aroma, flavor, and mouthfeel (source).

The concentrate is then dried, leaving behind soluble granules—the instant coffee—that dissolves instantly in hot water.

[1] A more sophisticated switch-up: mocha chip cookies (photo and recipe © Nescafé).

[2] A close-up of Nescafé Taster’s Choice coffee granules (photo © Nescafé).

[3] Serious bakers like the more elegant flavor of instant espresso powder, available from King Arthur Flour (photo © King Arthur Flour).

[4] A teaspoon of instant coffee makes any chocolate dessert taste better (photo © King Arthur Flour; here’s the recipe).

[5] Don’t forget the brownies (photo © The Baker Chick; here’s the recipe).

For travelers, armies and other people who had no convenient access to brewed coffee, the desire for a coffee concentrate that could simply be added to hot water goes back hundreds of years—since coffee first arrived in Europe, in the 16th century.

The earliest documented version of instant coffee was developed in Britain in 1771, the first American product 1853.

They were not particularly satisfying: the American version, served to troops in the Civil War, was rejected a “axel grease” (source).

A satisfactory instant or soluble coffee was patented in France in 1881, and another in Australia in 1890, which patented the “Dry Hot-Air” process. Other inventions followed.

In the 1930s, the Brazilian coffee industry encouraged more instant coffee research on as a way of preserving excess coffee crops. The Nestlé company took up the challenge, developed a more advanced coffee refining process, and began manufacturing Nescafé, long the industry leader, in 1938.

High-vacuum freeze-dried coffee was developed shortly after World War II, as an indirect result of wartime research into other areas.

The height of instant coffee popularity was in the 1970s, as time became more of a premium. (Plus, may we add, that all the sugar and cream added to the cup achieved a satisfactory taste compared with brewed coffee.

About a third of the roasted coffee imported into the U.S. in the 1970s was converted into instant coffee. Today, it’s about 15%.

We always have a small jar on hand—but that’s because a small spoonful makes any chocolate baked good taste better.

[1] Ready to dig in? A creative brownie presentation from Good Food On Montford in Charlotte, North Carolina (photo © Good Food On Montford).

With Father’s Day at hand and future days of desserts, here’s how to turn everyday ingredients into something fun yet fancy.

The idea comes from Good Food On Montford, a restaurant in Charlotte, North Carolina.

A chocolate-chip brownie is delicious in of itself, but the chefs at Good Food On Montford have made it even more enticing with:

 
You can apply the same “recipe” to:

________________

*Brownies are classified as bar cookies, along with cheesecake bars, lemon or Key lime bars, linzer bars, molasses/spice bars, pecan bars, etc.

Check out the different types of cookies.

If you’ve thought about baking bread but have never gotten around to it, how about this incentive:

Delicious and fragrant multigrain cinnamon-raisin bread, perfect for brunch, with a cheese plate or for snacking.

One of our favorite uses for cinnamon-raisin bread:

 
You can bake the bread easily at home, with this bundled from King Arthur Flour.

Maybe you know someone who’d like it as a Father’s Day Gift?
 
 
WHAT’S IN THE BREAD KIT

 
BYO butter, honey, raisins, salt and sugar.

The kit is $139.80, which includes the Emile Henry bread baker, which alone costs $130.00.

This specially-designed covered baker from France’s acclaimed manufacturer was designed to make artisan breads with crisp, golden crusts and chewy, airy interiors. Use it with many other recipes.

[1] What could be better than Sunday brunch with a loaf of warm cinnamon-raisin bread?

[2] Here’s what you get in the bread-baking kit (both photos © King Arthur Flour).

Dishwasher-, freezer-, microwave- and oven-safe, it will be your companion for a lifetime of baking.
 
 
GET YOUR BAKING KIT HERE.

THEN: Ready, Set, Bake!

[1] A special Potato Chip Omelet for brunch, with optional bacon. Recipe and photo © Idaho Potato Commission.

[2] Most home cooks have dried thyme in the cupboard, but fresh thyme adds a brighter, zingy taste (photo © Good Eggs).

[3] You can buy potato chips or make your own. How about these crispy baked sweet potato chips? Here’s the recipe from Clean Eats Fast Feets.

For Father’s Day or other special brunch, how about a Potato Chip Omelet?

This recipe, from the Idaho Potato Commission, finds yet another delicious way to serve Idaho® potatoes.

In addition to the fun of crushed potato chips in the omelet, there’s a chip-and-dip garnish.
 
 
RECIPE: POTATO CHIP OMELET

Note that this recipe makes enough for a crowd. For a smaller portion, per omelet whisk 3 eggs (about ¾ cup) with 1/2 cup crushed potato chips, 1/2 cup cooked onions and 1 tablespoon snipped chives.

You can substitute sweet potato chips (photo #3) as you prefer.

Ingredients

 
For The Sour Cream Sauce

 
Preparation

1. COMBINE the sour cream sauce ingredients. Refrigerate until ready to serve.

2. COOK the onions with the butter and thyme in a large skillet over low heat, until softened and light golden brown, about 30 minutes.

3. WHISK 3 eggs per omelet (about ¾ cup or 6 oz.) with 1 ounce (about 1/2 cup crushed) potato chips, 1/2 cup cooked onions and 1 tablespoon chives. Add ham, bacon or sausage as desired.

4. HEAT an omelet pan or griddle over medium-high heat. Brush with melted butter or oil. Cook the eggs, pushing the cooked edges towards the center to make a 5-inch circle, about 1-inch thick. Cook just until the edges are set and the center is still liquid.

5. COVER and continue to cook on low heat, or broil to finish, until the omelet is puffed and lightly brown, about 1 minute. Alternatively, pour the eggs into a 5-inch-diameter x 1-inch-deep egg ring, and cook until done.

6. TURN the omelet out onto serving plate. Top with generous dollop of the sour cream sauce and garnish with snipped chives. Serve with chips on the side.